Plant Based Holiday Living
Happy Holidays and congratulations to those college students who just finished finals! I had a hard time making anything this past semester due to the fact my brain was submerged in Organic Chemistry... But now its time to relax, cook, and be merry!
Today I am going to share my holiday recipes of 2017! This year marked my second plant based holiday season. It can be difficult to have these dietary preferences but as long as you have the will and the time to dedicate to making your own items you will be just as merry as everyone else.
As someone who lives on a plant based diet I must make and bring things to holiday parties or I will go hungry. Making these dishes will not only help you eat healthier (and be happier not just eating a salad at the party) but hopefully your family and friends will enjoy your dishes too!
Brunch:
Green Christmas Coconut Muffins
1. Preheat oven to 350 degrees F. and line muffin tins
2. Make a flax egg 1 tablespoon flaxseed in 3 tablespoons water leave to create egg like texture
3. Mix dry ingredients
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 a teaspoon baking soda
1/4 a teaspoon salt
4. Blend wet ingredients
1 banana
3/4 cup of coconut milk
1/2 cup melted coconut oil
1/2 cup maple syrup
2 teaspoons vanilla
flax egg
3 cups of kale
4. Pour wet into dry ingredients and mix
5. Add in 1/2 cup of shredded coconut
6. scoop into tins and sprinkle with a bit of coconut
7. Baked 20-25 minutes
8. cool for 15 minutes
Enjoy this healthy and festive muffin
Vegan Quiche
1. Preheat oven to 375 degrees F. and spray/grease a 9 inch pie dish (I use coconut oil)
2. Using 2 or 3 sweet potatoes, cut them into rounds, spray or oil, layer them in the dish as the crust. Sprinkle with any herbs you choose.
3. Bake for 20 minutes
4. Start cooking vegetables for the quiche, I start mine with oil a teaspoon of crushed cumin and coriander seeds.
5. Add 1 onion and 1clove of minced garlic.
6. Add in 1 cup of halved cherry tomatoes cooking for a couple of minutes.
7. Then add in 4 cups of your leafy green of choice (I am using kale) until wilted and remove from heat.
8. Blend until smooth: 12 oz. of firm *organic* tofu (as most soy products should be!), 3 tablespoons of nutritional yeast, 1 tablespoon of olive oil, 1 clove of garlic, 1/4 teaspoon of ground sage leaf, 1/4 teaspoon sea salt, 1/4 teaspoon turmeric
9. Add tofu blend to sautéed veggies and mix well
10. Add to the sweet potatoes pie crust
11. Cook for 30 minutes or until brown and crispy
12. Cool for 5 minutes
Enjoy!
Entree:
Roasted veggie and grain salad
1. Preheat oven to 395 degrees F.
2. Cut the tops and bottoms off of three or more beets (the more the merrier) sprinkle with a bit of olive oil and cook for 40 minutes until soft.
3. Cook 1 cup of farro with 3 cups of water, cover and boil. Once boiling turn the heat down low and leave for 30 minutes.
4. Add olive oil to a pan and sautéed the veggies: slices of half of a leek on low heat.
5. Add 2 cloves of minced garlic and 3 portobello mushrooms sliced until cooked.
6. Season with spices and herbs of choice and add 2 tablespoons of balsamic vinegar, I think strawberry balsamic goes well with beet root.
7. Add in a handful of leafy greens until wilted.
8. Add in Farro to the pan.
9. 1 teaspoon rosemary and 1/3 teaspoon sea salt ground together with a mortal and pestle until powdery.
10. Slice roasted beets and coat in the powdery mixture.
11. Add in 2 tablespoons of chopped pecans and fresh parsley as a garnish.
Serve warm with a side of mashed potatoes (made with nondairy milk) and topped with left over cranberry sauce from thanksgiving.
My favorite....
Dessert:
Fudgy Filling Brownies (my friends favorite)
1. 5 cups of pitted dates and 3 cups of walnuts pulsed in a food processor
2. Add in 12 Tablespoons cacao powder (not cocoa), 3 teaspoons vanilla, 4 teaspoons water, and a pinch of sea salt, (optionally add in a teaspoon of mint extract) process until smooth
3. Line a baking dish or coat with oil and put dough into the pan and press hands until it is even.
4. Put in the fridge for the next step.
5. Mix 1/2 cup cacao, 1 teaspoon vanilla, 1/2 cup maple syrup, mix and add some coconut oil slowly until it becomes frosting.
6. Spread on the brownies in the dish
7. Keep in the fridge for 2 or more hours
Good for up to 2 weeks!
Gingerbread cookies
1. Make a flax Egg, 1 tablespoon flaxseed in 3 tablespoons water.
2. In a medium bowl mix dry ingredients, 2 cups almond flour, 2 cups GF all purpose flour, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon salt.
3. In a large bowl mix wet ingredients 1/2 cup non melted coconut oil, 1/2 cup sugar, 1/4 cup molasses, 1 teaspoon vanilla, 1 tablespoon fresh grated ginger, add the flax egg.
4. Slowly add in the dry ingredients to the wet, mixing well before adding in more.
5. Put bowl into the fridge for 30 minutes and preheat oven to 350 degrees.
6. Roll into balls on a parchment paper lined baking sheet, bake 10 minutes or until crispy.
7. Cool for a few minutes.
Chewy ginger cookies :)
More to be added after Christmas if my family enjoys my new recipes!
Happy holidays
Inspirations:
shelikesfood.com
nutritonalfoodie.com
lazycatkitchen.com
feastingonfruit.com
